Frites Recipe
Make Frites Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
Frying & Seasoning
Method
Potatoes & Prep
- 1
- 2
Rinse and soak
Place cut potatoes in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Fill the bowl with cold water, add the ice cubes and refrigerate or let sit for at least 30 minutes and up to 2 hours. This step firms the potatoes and reduces excess starch for crisper fries.
- 3
Parboil (optional alternative to soak)
If you prefer a slightly fluffier interior, bring 1 liter of cold water with 1 tablespoon kosher salt to a simmer in a wide pot. Add the drained, cut potatoes and simmer gently for 3–4 minutes until the exterior begins to soften but the center is still firm. Immediately transfer to an ice bath to stop cooking and drain thoroughly.
- 4
Dry thoroughly
After soaking or parboiling and chilling, drain the potatoes well and spread them on kitchen towels or a clean tea towel. Pat completely dry — any surface moisture will cause oil to spatter and produce soggy fries. Let sit 10 minutes to air-dry if needed.
Frying & Seasoning
- 5
Heat oil for first fry (blanch)
Pour oil into a heavy-bottomed pot or deep fryer to a depth of 3–4 inches (7–10 cm). Heat oil to 300°F (150°C). If you don't have a thermometer, heat over medium-low until a small piece of bread sizzles gently but does not brown quickly.
- 6
First fry (blanch)
Working in batches to avoid crowding, add a single layer of dried potato batons to the oil and cook for 4–6 minutes until the exterior is set and pale golden but not brown. Use a spider or slotted spoon to transfer fries to a wire rack or baking sheet lined with paper towels. Let them cool for at least 10–15 minutes (can be refrigerated for up to 2 hours at this stage).
- 7
Heat oil for second fry
Increase oil temperature to 375–390°F (190–200°C). A thermometer is recommended for accuracy.
- 8
Second fry (crisp)
Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Stir occasionally to ensure even browning. Transfer to a wire rack or paper towel-lined tray to drain for a minute.
- 9
Season
While hot, sprinkle the fries evenly with the fine sea salt (about 2 teaspoons) and, if using, the pepper and the small pinch of sugar to enhance color. Toss gently to distribute seasoning.
- 10
Serve
Serve immediately while hot and crisp. Pair with ketchup, aioli, mayonnaise, or your preferred dipping sauce.